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Cardamom Nutmeg Spiced Bundt Cake

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A tender, fragrant bundt cake warmly spiced with cardamom and nutmeg. Simple, elegant, and perfect with just a dusting of powdered sugar.

Ingredients

1 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp ground cardamom

1/2 tsp freshly ground nutmeg

1/4 tsp salt

8 tbsp (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1/2 cup sour cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan.
  2. Whisk together flour, baking soda, cardamom, nutmeg, and salt in a medium bowl.
  3. In a stand mixer, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well and scraping the bowl as needed.
  5. Mix in the sour cream until fully combined.
  6. Add dry ingredients and mix on low just until incorporated.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.

Notes

Add orange zest for a citrus lift.

Mix in vanilla extract for extra warmth.

Fold in chopped pistachios or almonds for crunch.

Top with a simple cardamom glaze for added sweetness.

Replace part of the sour cream with Greek yogurt for tanginess.

Nutrition

Find it online: https://chocolatecoveredamy.com/cardamom-nutmeg-spiced-bundt-cake/